Dear Friends,

I went shopping with some of my Ladrang people the other day and pointed out the vegetables and fruits I like. People always ask what I like to eat, so I thought, why not just put it on my blog. I love green vegetables of all sorts. I like leafy vegetables. I like crunchy vegetables. Almost all vegetables I like very much.  I have a list of Chinese vegetables I like too, which I didn’t put up here now.

Fruits are one of my favorites also. But I can’t take papaya as it gives me stomach problems. I like breads too. I like natural, whole grain or dark grain breads very much.

Below the photos we took when we went shopping, I have added 5 recipes that are healthy, vegan and low-calorie! They’re very simple to make. If you do make it, please feel free to comment and let me know how they are…

• Tofu Satay
• Lentil Stew
• Seasoned Korean Beansprouts
• Seasoned Korean Spinach
• Dhal

Tsem Rinpoche

Chinese cucumber	4-angle bean (cook till little bit crunchy)
Baby bitter gourd	Pumpkin / Butternut Squash
Yam	Red Chilies (not green). The small ones are a bit too spicy, I prefer the bigger ones.
Long beans	Brinjal
Red Onion (not the white ones)	Garlic
Red Tomatoes  (very sweet, and preferably from the vine)	Red Peppers/Capsicum
Broccoli, Asparagus, Carrot	Japanese Cucumber/ Purple Cabbage
Eggplant	Brussels Sprouts
Zucchini (cooked till slightly crunchy)	Leek
Corn	Sweet Peas (Fat and Thin/Flat)
Blackberries	Peaches (Hairless/ Hairy)
Coconut Juice	Green Pears
Naval Oranges	Avocado
Coriander (in soup/ sandwiches)	Banana (big, long and sweet)
Grapefruit (juice with orange)	Spring Onion
Sweet Potato (I like to eat the potato skin too)	Strawberries
Sweet Apples	Petai / Stink Bean
Potato	Alfalfa sprouts
Beansprouts (the ones with the big yellow head are delicious)	and…Ruffles!! But in moderation hehe

TOFU SATAY

Serves 2

Ingredients

Satay Sauce:
Fresh coriander (with stalks) washed
3 garlic cloves, peeled
2cm fresh ginger, peeled
3 tablespoons soya sauce
3 tablespoons crunchy peanut butter
1 tablespoon apple cider vinegar

Skewers:
Soak from start of preparation
Extra firm tofu for four skewers

Fiery Noodles:
500g egg noodles / mee
Handful of fresh coriander, chopped
Handful of cashew nuts, crushed
1 onion, very finely chopped
2 garlic cloves, minced
2cm piece of fresh ginger, minced / grated
1 red chilli, finely chopped
2 tablespoons honey
3 tablespoons soya sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar

Directions

1. Preheat your oven to 200 °C.

2. Combine the satay sauce ingredients in a food processor and whizz until a thick paste is formed. Add a little bit of water until the sauce is spooning consistency.

3. Pour half of the sauce into a bowl and set aside.

4. Pour the other half into a roasting tray.

5. Slice the tofu into big chunks and skewer onto wooden skewers. (soak the wooden skewers for a few minutes before skewering).

6. Lightly brush some sunflower oil onto a roasting tray.

7. Place the tofu skewers on the roasting tray and coat in the satay sauce. Grill / roast the skewers until the tofu is cooked and they are golden.

8. Prepare the noodles according to the packet instructions. Drain and rinse with cold water, then drain again.

9. Combine the cooked noodles with the coriander and peanuts.

10.Combine the onion, garlic, ginger, chilli, honey, soya, vinegar and oil in a blender. Pour the mixture over the noodles and toss to combine.

11.Serve the fiery noodles with the tofu skewers and remaining satay sauce.

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LENTIL STEW

Serves 3

Ingredients

250g lentils
200g vegetarian sausages, diced
100g vegetarian ham, diced
1 large onion, sliced
2 cloves
1 small red pepper / capsicum, sliced
4 tablespoons olive oil
1 bay leaf
2 large carrots, sliced
3 small potatoes, halved
2 garlic cloves, sliced
1 pinch of saffron
1 medium bunch of fresh parsley
Salt and pepper, to taste

Directions

1. Soak the lentils for half an hour.

2. Drain the lentils and put them in a pot. Add enough water to cover them.

3. Add the carrots, potatoes, bay leaf, parsley, saffron and cloves. Season with salt and pepper

4. Put the pot over a low heat and cover.

5. Slice the onion and garlic and fry, stirring all the time.

6. After a minute or so, add the red pepper, ham and sausages. Once cooked, remove from the heat.

7. Let the lentil stew simmer for at least 40 minutes. Add the red pepper, sausages and ham into the pot.

8. Simmer for another 5 minutes. Boil off any excess liquid at the end.

9. Season to taste with salt and pepper.

10.Serve immediately with good crusty bread.

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Seasoned Korean bean sprouts

Serves 3

Ingredients

100g big bean sprouts
1 teaspoon garlic, chopped
1 teaspoon spring / green onion, chopped
Sesame oil, to taste
Salt, to taste

Directions

1. Boil water in a pot, add some salt and cook the bean sprouts for about 10 minutes. Cover with the lid.

2. Drain the water, and put the bean sprouts in a bowl.

3. While the bean sprouts are still warm, add a few drops of sesame oil and mix.

4. Add the salt, garlic, spring onion, sesame seeds and combine.

5. Serve immediately, or store in a cool, dark place.

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Seasoned Korean spinach

Serves 3

Ingredients

300g spinach, cleaned WELL
2 tablespoons soya sauce
½ teaspoon garlic powder
2 teaspoons sesame oil
2 teaspoons sesame seed
Salt, to taste

Directions

1. Blanch the spinach in boiling water until wilted (approx. 1 minute).

2. Remove the spinach and clean under running tap water.

3. Squeeze out the water.

4. Combine the soya sauce, sesame oil, sesame seeds and garlic powder.

5. Season to taste.

6. Mix the spinach into the sauce and serve immediately, or store in a cool, dark place.

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Dhal

Serves 4

Ingredients

100g dhal (split yellow peas)
800ml water
¼ teaspoon turmeric
¼ teaspoon paprika
1 teaspoon cumin seeds, crushed
2 garlic cloves, finely chopped
1 small piece ginger, finely chopped
1 small onion, finely sliced
5 to 6 curry leaves, crushed
1 carrot, chopped
1 tablespoon fresh coriander leaves, chopped
1 teaspoon thyme leaves, chopped (optional)
3 tablespoons olive oil
Salt and pepper, to taste

Directions

1. Soak the yellow split peas for 30 minutes in cold water. Drain and transfer the dhal into a deep saucepan. Add just enough cold water to cover the dhal.

2. Add the salt, cumin seeds, paprika and turmeric powder to the water.

3. Allow the dhal to cook for 20 to 25 minutes uncovered, over a medium-high heat or until the peas are tender.

4. Reduce the heat to low when it starts to boil. WARNING: the boiling dhal water may overflow when boiling.

5. Remove the pot from the heat once the dhal is cooked and tender. Set aside.

6. In a deep pot, over medium heat, add 3 tablespoons of olive oil.

7. Add the onions, carrot, thyme leaves, garlic and ginger. Stir-fry until the onions become transparent.

8. Add the curry leaves and stir in. Add the cooked dhal (including the cooking water), into the pot.

9. Add the coriander leaves. Combine well and allow the mixture to simmer uncovered over medium-low heat for 15 to 20 minutes, or until the dhal is cooked, to your preference.

10. Stir at intervals.

11.Garnish with coarsely chopped coriander leaves prior to serving.